Gulab Jamun

Gulab Jamun

Ingredients:

2 cup mawa (khoya) 
1/4 tsp soda bicarbonate 
3 tbsp fine flour
1/2 tsp green cardamom powder
2 cups of water
2 cups sugar 
Few strands of saffron
4-5 almond chopped
Ghee to deep fry

Method:

1. In a large bowl add khoya,fine flour,soda & make a soft dough. Add a little water if
   desired.keep it aside for 2-5 mins.

2.The dough is ready. You do not have to knead the dough much. The dough should be
    smooth. Now divide the dough into equal portion &  make smooth balls without cracks.

3. Now in a wide pan add sugar,water,cardamom ,saffron & cook over low heat till sugar
    dissolves, turn the heat to medium & let it boil till syrup becomes slightly sticky. Switch
    off the flame.

4. Heat ghee in a pan add deep fry balls till golden brown on low heat.

5. Don't deep fry gulab jamuns on high heat otherwise they turn brown immediately & will
    remain uncooked from inside.

6. Remove the gulab jamuns from ghee & drop them into warm sugar syrup. 

7. Soak gulab jamuns in the sugar syrup for 2-3 hours. Garnish with chopped almond
    & serve.

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Gajar Ka Halwa

Gajar Ka Halwa
(Carrot Halwa)

Gajar Ka Halwa or Carrot Halwa is a one of the most popular Indian winter delight. This creamy, melt in mouth, delicious delicacy is no less than a treat.

Gajar Ka Halwa is a combination of grated carrot, milk, sugar, khoya, ghee, cardamom & chopped nuts. Gajar ka Halwa is very easy & simple to prepare. This dessert has a beautiful texture & tastes absolutely divine, This dessert is perfect for any special occasions

Ingredients:

1 kg carrot

250 gms sugar
250 gms khoya
1 cup milk
1 tsp cardamom powder
5-6 almond chopped
5-6 cashew nut chopped

Method:

1. Wash peel & grate carrot.

2. In pressure cooker add milk, carrot & pressure cook up to 4 whistle, let cooker cool.

3. Transfer cooked carrot to a heavy bottom pan, add khoya,almond, cashew nut &
    cook till milk dries.

4. Now add sugar, cardamom powder & let it cook on low flame till halwa becomes
    dry. Keep stirring so that it does not stick to the bottom of the pan.

5. Transfer halwa into a serving plate, garnish with chopped almond & cashew
     nuts.

6. Serve hot or cold as desired.

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Whole Moong Dosa

Whole Moong Dosa

Ingredients:

1 cup whole moong

2 green chilies chopped

1 tsp ginger garlic paste

1/2 tsp red chili powder

1 tbsp coriander leaves chopped 

Oil as required

Salt to taste

Method:

1. Clean,wash & soak whole moong overnight in sufficient water. 

2. Grind them to a smooth paste using  water.

3. Add green chilies,  ginger garlic paste, red chili powder & salt to moong paste.

4. Heat a nonstick tava. Pour 1-2 spoonful of batter on tava & spread evenly in a circle.

5. Turn dosa & cook for till golden from both sides using oil.

6. Serve hot with coconut/green chutney.

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Palak Puri

Palak Puri
(Spinach)

Ingredients:

2 cups wheat flour
1 bunch spinach

1 tsp ginger paste

1 tsp green chili paste

1 tsp cumin seed (crushed)
1 tsp oil

Oil for deep frying

Water as required
Salt to taste

Method:

1. Blanch  spinach leaves in boiling water.

2. Remove spinach leaves from  water & make a paste.

3.Take wheat flour in a bowl add green chili paste,salt,cumin seeds,spinach paste,ginger
    paste,oil & mix well.

4. Make a firm & tight dough adding water as required.

6. Keep dough covered for about 10 mins.

7. Knead dough again & then divide dough into equal sized lemon balls & roll
    them each in a flat round.

8. Heat  oil in a kadai, fry each  puris  till golden & crisp from both sides.

9. Serve palak puri hot with curd & green chutney.

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Besan Ka Cheela

Besan Ka Cheela
(Gram Flour)

Ingredients:

2 cups gram flour (besan)
1/2 cup chopped onions

1 tsp chopped green chilies

1 tbsp chopped coriander 

1/2 tsp red chili powder

1/4 tsp turmeric powder

Salt to taste

Oil for cooking

Method:

1. Combine all the ingredients except oil in a bowl & make a  dropping
    consistency batter by adding water

2. Heat a non-stick tava on a high flame & spread some oil evenly on it.

3. Now pour a spoon batter & spread the batter evenly in a circle shape.

4. Allow  it to cook  on a medium flame till it turns light brown  & crispy
    From both sides using oil.

5. Serve hot with green chutney/tomato sauce.

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Moong Dal Pakoda

Moong Dal Pakoda

Ingredients:

2 cup moong dal 

3-4 green chilies chopped

2 tsp chopped coriander

1 tsp red chili powder 

1/2 tsp ginger paste

1/2 tsp cumin seeds

1/2 tsp turmeric powder 

A pinch of asafoetida

Oil for deep frying

Salt to taste

Method:

1. Soak  moong dal in enough water for 2-3 hours.

2. Drain & grind  dal lightly.

3. Add green chilies, coriander leaves, red chili powder, turmeric powder, asafoetida, ginger
    paste, cumin seeds, salt &  mix well.

4. Heat oil in a kadhai & drop small balls of the batter to make pakoras.

5. Deep fry till golden brown & crisp from all the sides.

6. Repeat with the remaining batter to make more such pakora.

7. Serve hot with green chutney/sauce.

Sweet Corn Kachori

Sweet Corn Kachori

Ingredients:

For the dough:

1 cup fine flour(Maida)

1 tbsp oil

Salt to taste

Water as required

For the filling:

1 cup sweet corn

1/2 tsp cumin seeds

1 tsp coriander powder

1/2 tsp dry mango powder

1/2 tsp red chili powder
1/4 tsp turmeric powder

1/2 tsp garam masala 

1/2 tsp lemon juice

2 green chili finely chopped

2 tbsp coriander leaves finely chopped

Oil as required
Salt to taste 

Method:

1. Heat 1 tsp oil in pan, crackle cumin seeds, add green chilies, sweetcorn, coriander leaves &
    all masalas.

2. Saute for few minutes as sweetcorn cooks very soon. Add salt & switch off the gas.

3. Add lemon juice, mix well. Allow it to cool for sometime.

4. Take fine flour in a bowl, add  oil,salt, little water & knead dough.

5. Divide dough into equal portions.

6. Roll out each portion of the dough into a circle.

7. Place one portion of the filling mixture in the center of the rolled dough circle.

8.Surround the filling mixture with the dough by slowly stretching it over the filling mixture.

9. Seal the ends tightly.Roll each filled portion into a circle taking care to ensure that the filling
    does not spill out.

10.Gently press the center of the kachori with your thumb.

11 .Repeat the same process to make more kachori.

12. Heat oil in a pan.

13. Deep fry the kachoris on medium flame till both side golden brown.

14. Serve hot with green chutney or ketchup.

*******

Mix Veg Paratha

Mix Veg Paratha

Ingredients:

500 gm wheat flour 

2 potatoes boiled& mashed

2 onion chopped

1/2 cup carrot grated 

2 tbsp green peas boiled

1/2 cup cauliflower grated

2 green chilies chopped

1 tbsp coriander chopped

1 tsp red chilly powder

1/2 tsp turmeric powder

1/4 tsp garam masala

Oil as required

Salt to taste

Method:

For the filling:

1. Heat oil, fry onions, green chilies & satue for some time.
   

2. Add potato, carrot,cauliflower,green peas, coriander, turmeric powder, red chili powder,
    garam masala, salt & mix well.

For the dough:

1. Mix wheat flour,salt, oil & add water to make a soft dough.

2. Divide dough into portions. Roll out thinly.

For the paratha:

1. Put 1 tbsp of stuffing in the center of  dough round. 

2. Make an envelope by folding all sides over vegetables. Cook on a tawa (griddle) with
    oil until crisp on both sides.

3. Repeat for remaining dough rounds & stuffing. 

4. Serve hot with green chutney & sauce.

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Batata Vada

Batata Vada
(Potato)

Ingredients:

For filling:

3 potatoes  mashed
1/4 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp lemon juice
1/2 tbsp oil
2 green chilies chopped
Few curry leaves
Fresh coriander leaves
Salt to taste

For batter:

1 cup gram flour
1/2 tsp red chili powder
1/4 tsp turmeric powder
Pinch of cooking soda
Water as required
Salt to taste

Method:

1. Heat oil in a pan, add mustard seed , allow them to splutter now add cumin seeds, green
    chilies, curry leaves,ginger garlic paste, salt, turmeric powder & saute for a min.

2. Add mashed potatoes, coriander leaves, lemon juice, Mix well & cook for a min then
    turn off heat.
  
3. Let it cool & make equal small balls.

4. For batter, add all ingredients in a bowl add water & make a slightly thick batter.

5. Heat oil  in a pan & dip a potato ball in the batter, coat it well & place in the hot oil.

6. Repeat the same process for other vadas.Deep fry 5-6 vadas at one time

7. Now deep fry vadas on medium  flame till golden brown from both sides

8. Remove on  an absorbent paper.

9. Serve hot with green chutney/tomato sauce.

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Ragda Patties

Ragda Patties

Ingredients:

For ragda:

1 cup white peas 

1 large onion finely chopped

1 large tomato finely chopped

2-3 green chilies chopped

1/2 tsp ginger grated

1 tsp red chili powder

1/4 tsp asafoetida

1/4 tsp turmeric powder

1/2 tsp cumin seeds

1 tsp coriander powder

1 tsp garam masala 

1 tbsp fresh coriander leaves 

1/2 tbsp oil

Salt to taste

For patties:

3 potato boiled & peeled

2-3 bread slices

1/2 tsp red chili powder

oil  as required

Salt to taste

For serving:

1/4 cup green chutney

1/2 cup tamarind chutney

1/2 cup sweet curd

1 onion chopped

1 tbsp nylon sev

Method:

For ragda:

1.Clean wash & soak white peas over night.

2. Pressure cook peas in enough water till done.

3. Heat oil in a pan add cumin seeds, let them splutter, add green chilies,
    grated ginger & saute for 4-5 sec.

4. Immediately add asafoetida,onion. Cook on medium heat till it become
     golden brown.

5. Now add tomatoes & cook until soft.

6. Add spices  except garam masala & salt. Combine well.

7. Add boiled peas, a cup of water, cook on high heat for 3-4 mins.

8. While the ragda is simmering, add salt ,garam masala & cook for
    5 mins.

9. Garnish with fresh coriander leaves.

For patties:

1. Mash boiled potato.

2. Add bread slices (remove sides),  red chili powder, green chili,salt &
    mix it well.

3. Make small patties & shallow fry them till golden brown from  both
    sides.

4.Take a wide serving plate. Place two patties pour some ragda over
     them.

5. Next pour green chutney ,sweet tamarind chutney, sweet curd, sprinkle
    some chopped onion .

6. Finally sprinkle sev & coriander leaves.

7. Serve immediately.

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